Kari Kambing

Bahan bahan:

1 kg daging kambing

2 biji ubi kentang

4-5 ulas bawang merah - hiris

4 ulas bawang putih - hiris

1 inci halia - hiris

Rempah penumis - kayu manis, bunga lawang, buah pelaga

1 tangkai daun kari

3 sudu besar rempah kari daging 

250 ml santan kotak

1 keping asam keping - atau pes asam jawa

1 sudu besar kerisik

Gula Melaka

Garam

Serbuk perasa

Cara cara:

Panaskan minyak dan tumis rempah penumis dan bawang bawang, halia yang dihiris serta daun kari. Tumis sehingga naik bau. 

Masukkan rempah kari serbuk dan kacau rata dengan cepat supaya tidak hangit. Kemudian, baru masukkan sedikit air. Biarkan ianya mendidih dan pecah minyak. Nota: jangan bancuh rempah kari dengan air, biarkan kering.

Setelah itu, dimasukkan daging. Terus masak sehingga daging empuk. Jika perlu, boleh masukkan sedikit santan cair semasa daging sedang masak. Nota: saya rebus dahulu daging dengan periuk tekanan selama 20 minit.

Setelah itu, masukkan air/air rebusan daging secukupnya dan ubi kentang. Biarkan mendidih dan masukkan pula santan. Kacau rata dan masak sehingga kuah benar benar terbit minyak. 

Akhir sekali masukkan asam keping, garam, kerisik dan serbuk perasa secukupnya. Sesuaikan rasa dan bolehlah ditutup api.

Lamb Shank cooked in a spiced yogurt curry

Ingredients

4 lamb shanks (preferably small ones; you can get the butcher to trim them as well)

6 cloves of garlic

1” ginger

2 tsp kashmiri chilli powder (mild paprika)

1 tsp coriander powder

For the curry;

3 tbsp vegetable oil

1 tbsp butter

1” cinnamon stick broken in half

6 green cardamom pods

5 cloves

12 black peppercorns

2 medium white onions thinly sliced

2 green chillies slit lengthwise

½ tsp kashmiri chilli powder (or mild paprika)

1 tsp turmeric powder

2 tsp coriander powder

1 heaped tbsp tomato puree

4 tbsp Greek yoghurt

400mls water

Salt to taste

½ tsp nutmeg

Fresh coriander chopped for garnish

1 tbsp lemon juice

1. Add the lamb shanks to a bowl. Blend the garlic and ginger with a little water to a fine puree to form a paste. Mix the chilli powder and coriander powder with the paste. Marinate the lamb shank in this spice paste for a few hours or even overnight.
2. To make the curry; in a heavy bottom large sauce pan heat the oil along with the butter. Add the cinnamon stick, green cardamom, cloves and peppercorn. Sizzle for a few seconds as they infuse the oil. Now add the onions and cook on a medium flame for 10-12 mins stirring often. Add the slit chillies and stir. The onions will start to soften and go light brown; at this stage add the chilli, turmeric and coriander powder. Stir well to cook the spices. If it gets too dry add a splash of water.
3. Add the tomatoes puree and frying for a minute making sure the spice mix does not stick to the bottom of the pan. Tip in the marinated lamb shanks sealing the pieces and cooking for 7-10 minutes. Add the Greek yoghurt along with the water and stir well to make a creamy gravy. Season to taste. 
4. Bring the curry to a boil and simmer for an hour stirring half way through the cooking process. Make sure to turn the lamb shanks over to coat them in the curry. Now add the nutmeg powder. Stir well and simmer with the lid slightly open for 20-25 minutes. 
5. The lamb at this stage will be tender and the curry will thicken. Garnish with coriander and some lemon juice. Serve with roti or naan and your choice of salad.

Courtesy: http://maunikagowardhan.co.uk/curry/nalli-gosht-lamb-shanks-cooked-in-a-spiced-yoghurt-curry/